Lemongrass Chicken Stew with Asian Vegetables
This Asian stew with exotic flavors is a true journey for the taste buds. Imagine yourself at home, while the aromas of lemongrass and turmeric fill your kitchen. The gentle coconut milk wraps tender chicken pieces, while crunchy vegetables add freshness. Inspired by Southeast Asian braises, this dish is both comforting and light. You'll love this fragrant blend that warms the heart, perfect for a family dinner or with friends. Treat yourself to this easy recipe, full of color and well-being!
Ingredients
- chicken (thighs or pieces)500 g
- lemongrass2 stalks
- fresh ginger2 cm
- garlic3 cloves
- onion1 large
- red bell pepper1
- carrots2
- button mushrooms150 g
- coconut milk400 ml
- soy sauce2 tbsp
- turmeric1 tsp
- vegetable oil2 tbsp
- saltto taste
- black pepperto taste
Instructions
- 1
Crush lemongrass stalks with the flat side of a knife, finely chop ginger and garlic. Cut onion into strips, bell pepper into dice, carrots into rounds, and mushrooms into quarters.
- 2
In a large pot, heat oil over medium heat. Brown chicken pieces on all sides, then set aside.
- 3
In the same pot, sauté onion, lemongrass, ginger, and garlic until fragrant. Add bell pepper, carrots, and mushrooms, stir for 5 minutes.
- 4
Return chicken to the pot, pour in coconut milk and soy sauce. Add turmeric, salt, and pepper. Bring to a boil, then cover and simmer over low heat for 35-40 minutes, until chicken is tender.
- 5
Adjust seasoning. Remove lemongrass stalks before serving. Serve hot with basmati rice or stir-fried noodles.
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